Korean BBQ Chicken Bowls

Why make this recipe

Korean BBQ Chicken Bowls are a delightful way to enjoy a tasty and healthy meal. The combination of tender chicken, vibrant vegetables, and a flavorful sauce makes this dish satisfying. It’s easy to prepare, packed with nutrients, and offers a wonderful mix of sweet and spicy flavors. Plus, it cooks up quickly, making it perfect for weeknight dinners.

How to make Korean BBQ Chicken Bowls

Ingredients:

• 2 chicken breasts, sliced
• 1 cup cooked rice (white or brown)
• 1 cup mixed fresh vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar
• 1 tablespoon rice vinegar
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Directions:

1. In a bowl, mix gochujang, soy sauce, sesame oil, honey, and rice vinegar to make the sauce.
2. Heat a skillet over medium-high heat and add sliced chicken. Cook until browned and cooked through, about 5-7 minutes.
3. Add mixed vegetables to the skillet and stir-fry for another 3-4 minutes until tender.
4. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
5. Serve hot over cooked rice, garnished with sesame seeds and chopped green onions.

How to serve Korean BBQ Chicken Bowls

Serve Korean BBQ Chicken Bowls in individual bowls over a bed of rice. Top with sesame seeds and green onions for added flavor and crunch. This dish can be enjoyed as a satisfying lunch or a filling dinner. It pairs well with a side of pickled vegetables or a simple cucumber salad.

How to store Korean BBQ Chicken Bowls

To store leftover Korean BBQ Chicken Bowls, let them cool down completely. Place the chicken and vegetable mixture in an airtight container and store it in the refrigerator. It will keep well for up to three days. Cooked rice can also be stored separately.

Tips to make Korean BBQ Chicken Bowls

• For extra flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking.
• Feel free to swap out the vegetables for your favorites or what you have on hand. Zucchini, snap peas, or mushrooms work great too.
• Adjust the spiciness by adding more or less gochujang to the sauce according to your taste.

Variation

For a vegetarian option, replace the chicken with tofu or tempeh. Cook them in the same way and follow the same recipe. You can also add more vegetables like spinach or mushrooms for a heartier bowl.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure it is completely thawed before cooking.

Is gochujang spicy?
Yes, gochujang has a spicy and slightly sweet flavor. You can adjust the amount to your preference.

Can I make this recipe gluten-free?
Yes, simply use tamari sauce instead of soy sauce for a gluten-free option.

Korean BBQ Chicken Bowls

A delightful mix of tender chicken, vibrant vegetables, and a flavorful sauce, perfect for a quick and healthy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts, sliced Tender chicken for the protein base.
• 1 cup cooked rice (white or brown) Serve as a base for the chicken and vegetables.
• 1 cup mixed fresh vegetables (bell peppers, carrots, broccoli) Feel free to swap for your favorites.

Sauce Ingredients

• 2 tablespoons gochujang paste Korean chili paste for heat and flavor.
• 1 tablespoon soy sauce For umami flavor.
• 1 tablespoon sesame oil Adds nuttiness to the dish.
• 1 tablespoon honey or sugar Balances the spiciness.
• 1 tablespoon rice vinegar For a touch of acidity.

Garnishes

• to taste sesame seeds For garnish.
• to taste green onions, chopped For garnish.

Method

 

Preparation

1. In a bowl, mix gochujang, soy sauce, sesame oil, honey, and rice vinegar to make the sauce.

Cooking

1. Heat a skillet over medium-high heat and add sliced chicken. Cook until browned and cooked through, about 5-7 minutes.
2. Add mixed vegetables to the skillet and stir-fry for another 3-4 minutes until tender.
3. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.

Serving

1. Serve hot over cooked rice, garnished with sesame seeds and chopped green onions.

Notes

For extra flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking. You can adjust the spiciness by adding more or less gochujang to the sauce according to your taste. This dish is also great when served with pickled vegetables or a cucumber salad.